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Raspberry Poppy Seed Vinaigrette
Course
Salad
Keyword
Salad
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Servings
1
jar
Calories
1960
kcal
Ingredients
1/2
cup
white wine vinegar
1/2
cup
honey
1
clove
garlic
1
tbsp
chopped red onion
1
cup
fresh or frozen raspberries
2/3
cup
canola oil
2
tsp
poppy seeds
Instructions
Combine the vinegar, honey, garlic, onion, and berries in a blender.
Blend until smooth.
With the blender running, carefully add the oil in a steady stream.
Turn off the blender and stir in the poppy seeds.
If possible, refrigerate for at least an hour before serving.
Great served over mixed greens or with my
Grilled Chicken & Berry Salad
!
Extra dressing keeps in the fridge for up to 5 days.
Nutrition
Calories:
1960
kcal
|
Carbohydrates:
158
g
|
Protein:
3
g
|
Fat:
153
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
44
g
|
Monounsaturated Fat:
95
g
|
Trans Fat:
1
g
|
Sodium:
20
mg
|
Potassium:
386
mg
|
Fiber:
10
g
|
Sugar:
145
g
|
Vitamin A:
40
IU
|
Vitamin C:
35
mg
|
Calcium:
141
mg
|
Iron:
3
mg